Mohamed's Bisteeya Recipe

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Mohamed's Bisteeya
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Ingredients
18
Count
Nutrition
1492
Calories
Total time
37
Minutes
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Ingredients:

Directions:

  1. Put first 10 ingredients (chicken broth, chickens, garlic, salt, cinnamon, parsley, onion, ginger, pepper, butter) in a large pot.
  2. Bring to a boil, cover, lower heat, and simmer for 1.5 hours.
  3. Remove chicken from cooking liquid and shred meat into bite-sized pieces. Set aside.
  4. Strain liquid and cook down until it has reduced to 2 cups. Add lemon juice and simmer about 5 minutes. Slowly add beaten eggs and stir constantly with a wooden spoon until the eggs have congealed into a thick curd and most of the liquid has evaporated. This takes about 10 minutes. Cool.
  5. Heat 2 tbs. of butter in a skillet and saute almonds. When you can smell them and they are lightly browned, drain on paper towels, chop, and combine with powdered sugar and cinnamon.
  6. One hour before eating, preheat oven to 400°F.
  7. Unroll the phyllo and put the leaves under a damp towel to keep them moist while you are working. Brush the bottom of a pizza pan, paella pan, or very large cake pan with the melted butter. Layer the bottom of the pan with leaves of phyllo until the entire surface is covered and the phyllo extends about 2 inches outside the pan in all directions. Brush the top of the phyllo with butter.
  8. Top with half of the nut mixture, cover lightly with more phyllo, and brush with butter. Add half the chicken, covering with more phyllo and brushing with butter. Cover with half of the egg mixture, add another layer of phyllo, and brush with butter. Add remaining chicken and a couple more leaves of phyllo brushed with butter, and sprinkle the remaining almond mixture over the top. Cover with all but 3 of the remaining leaves of phyllo, again brushing with butter. Fold the edges of the bisteeya in over the top to make a neat package. Put the remaining leaves of phyllo on top and pour most of the remaining butter over them.
  9. Bake for 20 or 25 minutes until top leaves are golden. Remove pan from oven, carefully invert onto a large buttered baking sheet, brush with the remaining butter, and bake 10 minutes more.
  10. Dust with powdered sugar and cinnamon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1491.9 Kcal (6246 kJ)
Calories from fat 1007.92 Kcal
% Daily Value*
Total Fat 111.99g 172%
Cholesterol 520.39mg 173%
Sodium 1264.12mg 53%
Potassium 1247.52mg 27%
Total Carbs 54.97g 18%
Sugars 11.33g 45%
Dietary Fiber 6.22g 25%
Protein 68.24g 136%
Vitamin C 19mg 32%
Vitamin A 0.5mg 15%
Iron 6.7mg 37%
Calcium 202.4mg 20%
Amount Per 100 g
Calories 251.01 Kcal (1051 kJ)
Calories from fat 169.58 Kcal
% Daily Value*
Total Fat 18.84g 172%
Cholesterol 87.56mg 173%
Sodium 212.69mg 53%
Potassium 209.9mg 27%
Total Carbs 9.25g 18%
Sugars 1.91g 45%
Dietary Fiber 1.05g 25%
Protein 11.48g 136%
Vitamin C 3.2mg 32%
Vitamin A 0.1mg 15%
Iron 1.1mg 37%
Calcium 34mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.4
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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